Cheesecake Stuffed Carrot Cupcakes Recipe By Tasty

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CARROT CAKE CHEESECAKE CUPCAKES



Carrot Cake Cheesecake Cupcakes image

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Provided by Dorothy Kern

Categories     Dessert

Time 50m

Number Of Ingredients 22

1 large egg
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup shredded carrots
1/2 cup chopped pecans or walnuts (optional)
1 8 ounce package cream cheese (room temperature)
2 tablespoons sour cream (room temperature)
1/4 cup sugar
1 teaspoon vanilla
1 large egg (room temperature)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Line muffin pan with liners. Set aside.
  • Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
  • Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
  • Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they're room temperature, but don't serve until they've chilled a bit so the cheesecake can set.
  • Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.

Nutrition Facts : ServingSize 1 cupcake, Calories 410 kcal, Carbohydrate 49 g, Protein 3 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 177 mg, Sugar 43 g

CARROT CAKE CHEESECAKE CUPCAKES



Carrot Cake Cheesecake Cupcakes image

Carrot cake on the bottom and creamy cheesecake on the top, these individual desserts are the perfect potluck treat. Topped with a dollop of cream cheese frosting and they are simply divine!

Provided by Tara Kringlen

Categories     Dessert

Time 42m

Number Of Ingredients 20

1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
3/4 cup vegetable or canola oil
3-4 carrots (shredded, about 1 1/2 cups)
2 8 oz packages of cream cheese (full-fat) (softened)
2 eggs
1/2 cup granulated sugar
1 tbsp flour
2 tsp vanilla extract
2 cups powdered sugar
1 8 oz package cream cheese (full fat) (softened)
6 tbsp unsalted butter (softened)
1 tsp vanilla

Steps:

  • Prepare a muffin tin by lining it with cupcake liners. Preheat the oven to 350 degrees.
  • Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
  • Whisk together in a separate medium bowl the white and brown sugar, eggs and oil until well combined. Stir in the shredded carrots.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Scoop about 1 1/2 tbsp of carrot cake batter into each cupcake liner. Top with about 1-2 tbsp of cheesecake filling, smoothing out the filling with a knife or spoon to cover the carrot cake batter.
  • Bake for about 22-24 minutes or until mostly set in the middle. Cool in the pan for 15 minutes and then transfer to the refrigerator while still in the muffin tin to chill for 1-2 hours. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. See notes above about storing and freezing.
  • Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth.
  • Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and fluffy.

Nutrition Facts : Calories 313 kcal, ServingSize 1 serving

STRAWBERRY CHEESECAKE CUPCAKES



Strawberry Cheesecake Cupcakes image

You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker "crust," chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions. -Jill Drury, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, softened
BATTER:
4 large egg whites
3/4 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
2 cups coarsely chopped fresh strawberries
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup unsalted butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh strawberries and graham cracker crumbs

Steps:

  • Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.

Nutrition Facts : Calories 387 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 167mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT CAKE CHEESECAKE SWIRL CUPCAKES



Carrot Cake Cheesecake Swirl Cupcakes image

These Carrot Cake Cheesecake Swirl Cupcakes are made with moist carrot cake and cinnamon cheesecake layered together in one tasty cupcake!

Provided by Life, Love and Sugar

Categories     Dessert

Time 48m

Number Of Ingredients 28

10 oz (288g) peeled raw carrots
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1/4 tsp vanilla extract
1 1/2 tbsp vegetable oil
2 large eggs, room temperature
1 1/4 cups (163g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pinch of cloves
pinch of all spice
4 oz (114g) crushed pineapple, drained
1/2 cup (37g) sweetened coconut flakes
6 ounces (170g) cream cheese, room temperature
1/4 cup (52g) sugar
3 tbsp (43g) sour cream
3/4 tsp vanilla extract
1/4 tsp groung cinnamon
1 large egg white, room temperature
6 oz (170g) cream cheese, room temperature
1/4 cup (56g) butter, room temperature
3 1/2 cups (403g) powdered sugar
1/2 tsp ground cinnamon
3/4 tsp vanilla extract

Steps:

  • To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don't have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes. 2
  • . Put the warm carrots into a food processor and puree. You should end up with a little less than a cup of carrot puree. Set aside to cool.
  • . Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. 4.
  • To make the cheesecake batter, add the cream cheese and sugar to a large mixer bowl and mix on medium-low speed until smooth. 5.
  • Add the sour cream, vanilla extract and cinnamon and mix until well combined. 6.
  • Add the egg white and mix until well combined. Set aside. 7.
  • To make the cake batter, cream the butter and sugar on medium speed in a large mixer bowl until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming time. 8. A
  • d the vanilla extract and vegetable oil and mix until combined. 9. A
  • d the eggs one at a time, mixing until incorporated after each addition. 10.
  • ombine the dry ingredients in a medium sized bowl and add half of the dry mixture to the batter and mix until combined. 11.
  • dd the carrot puree to the batter and mix until well combined. 12.
  • dd the remaining flour mixture and mix until well combined and smooth. 13.
  • tir in the crushed pineapple and coconut flakes. Scrape down the sides of the bowl as needed to ensure everything is well combined. 14.
  • o layer the cupcakes, add 1 tablespoon of cupcake batter to the bottom of each cupcake liner, spreading it so that it covers the bottom. 15.
  • dd 1/2 a tablespoon of the cheesecake filling to the center of the batter. 16.
  • dd another tablespoon of cupcake batter and another half tablespoon of cheesecake batter. 17.
  • op the cupcakes with another tablespoon of cupcake batter, then swirl everything around with a toothpick. 18.
  • ake the cupcakes for 16-18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 19.
  • emove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. The centers may fall a bit as they cool, which is ok. It's from the cooling of the cheesecake layers. 20. To
  • make the frosting, beat the cream cheese and butter together in a large mixer bowl until well combined and smooth. 21. Sl
  • wly add the powdered sugar and mix until well combined and smooth. 22. Ad
  • the cinnamon and vanilla extract and mix until well combined. 23. Pi
  • e the frosting onto the cooled cupcakes and garnish with a sliver of carrot. I used a vegetable peeler to create mine. 24. Re
  • rigerate the cupcakes until ready to serve. Cupcakes are best when stored well covered in the fridge for 3-4 days.

Nutrition Facts : ServingSize 1 Cupcake, Calories 251 calories, Sugar 30.2 g, Sodium 172 mg, Fat 9.7 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 1.1 g, Protein 3.4 g, Cholesterol 37.6 mg

CARROT CAKE CHEESECAKE RECIPE BY TASTY



Carrot Cake Cheesecake Recipe by Tasty image

Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream

Provided by Merle O'Neal

Categories     Desserts

Yield 8 slices

Number Of Ingredients 15

1 ½ cups carrot, shredded, 2-3 carrots
⅓ cup light brown sugar, packed
⅔ cup powdered sugar
2 large eggs
½ cup canola oil
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
16 oz cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
  • In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
  • Add the oil and whisk to combine.
  • Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
  • Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
  • Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
  • Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
  • Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
  • Release from the springform, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams

CARROT CUPCAKES



Carrot Cupcakes image

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 17

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Steps:

  • Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY CHEESECAKE-STUFFED CUPCAKES



Cherry Cheesecake-Stuffed Cupcakes image

OK, this is made at home but I can't call it from scratch. It's mostly made up of helpers which can be a blessing on a busy day. That doesn't mean that these are going to fail the taste test by any means, in fact, I think you'll find these cupcakes are a real hit. The frosting isn't included but just use your favorite vanilla frosting.

Provided by Annacia

Categories     Cheesecake

Time 50m

Yield 2 dozen

Number Of Ingredients 5

1 (18 1/4 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter as directed on package for the light or low-fat version, set aside.
  • Mix cream cheese, egg and sugar until well blended.
  • Remove 3/4 cup of the cherry pie filling for garnish and set aside.
  • Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
  • Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
  • Top with your favorite vanilla icing and reserved cherry pie filling just before serving.

CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY



Cheesecake-Stuffed Carrot Cupcakes Recipe by Tasty image

Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, Fisher® Chef's Naturals Walnut Halves & Pieces, cream cheeses, sour cream, granulated sugar, vanilla extract, large eggs, cream cheese, vanilla extract, powdered sugar, lemon, lemon juice, kosher salt

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 27

butter spray, for greasing
3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
2 ⅓ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped, divided
2 cream cheeses, room temperature
6 tablespoons sour cream, room temperature
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
10 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
4 cups powdered sugar
1 lemon, zested
1 teaspoon lemon juice
1 pinch kosher salt

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
  • Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
  • Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
  • Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
  • To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 39 grams

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From thecupcakedailyblog.com


CHEESECAKE STUFFED CARROT CUPCAKES RECIPE BY TASTY
Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter. Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
From tfrecipes.com


BEST CHEESECAKE STUFFED CUPCAKE RECIPE - FOOD NEWS
Cheesecake Cupcakes Recipe. Instructions. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
From foodnewsnews.com


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